In which I think about books, information issues, and possibly even document some adventures.

Wednesday, June 2, 2010

Pasta with Shrimp, Garlic, and Anchovies

On Saturday I made this pasta, mostly because it was really fast and I still had a few anchovies to use. I was seriously impressed by how delicious it was and how quickly it all came together. I could easily do this after work.

Again, you can't really taste the anchovies, they just add an underlying flavor. Of course, that could also be because I only used the few fillets I had leftover instead of a whole tin. Anchovy side note: it's safe to eat the tiny little bones, but I pulled out as many as I can anyway.

While this was cooking, it looked and smelled like something I could get at a restaurant. I was so proud.